Junior Mint Cheesecake

This one sounds yummy, I love mint....


Junior Mint Cheesecake



Ingredients:
2 (3 ounce) packages Junior mints
3 (8 ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon vanilla extract
1 graham cracker crust or chocolate crumb crust


Directions:

1. Put mints in freezer and freeze.


2. Heat oven to 350 degrees.


3. Mix cream cheese and sugar until smooth.


4. Add eggs, one at a time beating after each.


5. Mix in vanilla.


6. Chop frozen junior mints and sprinkle on cheesecake.


7. Bake 40-45 minutes or until set.


8. Cool.


9. Chill over night.

Low Carb Cheesecake

LowCarb Cheesecake
2½ hours 20 min prep

1. 2 lbs cream cheese
2. 1 cup Splenda
3. 1 teaspoon vanilla extract
4. 1 teaspoon lemon juice
5. 3 tablespoons sour cream
6. 4 eggs, plus 1 egg yolk
7. 1 1/2 cups blueberries

Preheat oven to 300.
Blend the cream cheese and sweetener at slow to medium speed.
Add the extract, lemon juice and sour cream.
Mix until smooth (no lumps), then add the eggs and egg yolk, one at a time, beating very slowly.
When eggs are incorporated, do not mix any more (over-beating the batter will cause the cheesecake to crack while baking).
Always treat the batter gently.
*Gently stir blueberries in at this point if desired.
Pour the mixture into a 9 inch springform pan.
Any size pan will do, from 7.5 to 9.5 inches.
An 8 inch pan will give a more dramatic presentation, if you like a tall cheesecake.
Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake Create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water.
Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
Cook for 1 hour, then reduce heat to 200 degrees for 1 more hour.
Turn oven off and leave cheesecake in until the oven is completely cool.
The cheesecake can even be left in the oven overnight at this point.
Cracks can also occur when a cheesecake cools too quickly.
Place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan.
Run a dull knife around the sides of the pan and then release the pan.
Slice and enjoy!
Try topping with fresh strawberries, blueberries, raspberries, etc.

New York Cheesecake

New York Cheesecake
PASTRY
1/2 cup sugar
1 lemon, zest of, finely grated
4 tablespoons cold unsalted butter, cut into 4 pieces.
1 large egg yolk
1 tablespoon water
1 teaspoon pure vanilla extract
1 cup all-purpose flour
FILLING
5 (8 ounce) packages neufchatel cheese, at room temperature
1 3/4 cups sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt 1 orange, zest of, finely grated
1 lemon, zest of, finely grated
1 tablespoon pure vanilla extract
5 large eggs
2 large egg yolks
1/4 cup heavy cream
SAUCE
3 cups ripe strawberries, rinsed,patted dry,and stems removed
3/4 cup sugar
1/3 cup water
1 pinch salt
1/2 tablespoons cornstarch
2 teaspoons unsalted butter
1 teaspoon fresh lemon juice

For the pastry, place the sugar and lemon zest in a food processor for 5 seconds.
Add the butter, egg yolk, water, and vanilla and pulse until the mixture looks granular and lumpy; the butter should be in about 1/4-inch pieces.
Add the flour and pulse rapidly 20 to 30 times, stopping occasionally to scrape the sides and bottom of the bowl, until the mixture almost gathers into a ball.
Turn the dough out onto a piece of plastic wrap and press the dough into a 1-inch-thick cake.
Wrap and refrigerate for 1 hour.Adjust an oven rack to the lower third position and preheat the oven to 400 degrees.Butter a 9-inch springform pan.
Detach the sides; set aside.Cut off slightly less than one half of the dough.
Break it into pieces, and scatter them over the springform bottom.
Press firmly and evenly with your fingertips to make a thin layer.
Set the bottom crust in the oven and bake until pale golden brown, about 8 minutes.
Remove from the oven with a wide metal spatula and set on a cooling rack to cool completely.
Increase the oven temperature to 525 degrees.
Shape the remaining pastry into a square.
Roll it out on a lightly floured surface to a rectangle slightly larger than 10x6-inches.
With a large sharp knife, trim away the edges so that the pastry measures 10x6-inches.
Cut the pastry crosswise into five 2-inch strips.
Reassemble the springform pan.Line the sides of the pan with 4 of the pastry strips, pressing the pieces firmly together where their edges meet and pressing the pastry firmly against the pan so that it will stay in place.
Cut what you need from the last strip to fill in the last gap.
Refrigerate while you prepare the filling.
For the filling, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth.
Add the sugar, flour, salt, zests, and vanilla and beat until smooth, 2 to 3 minutes.
Beat in the eggs and yolks one at a time, beating only until thoroughly incorporated, about 15 seconds after each.
for another 30 seconds.
On low speed, beat in the heavy cream.Scrape the mixture into the pan and smooth the top.
Bake for 10 minutes, then reduce the heat to 200 degrees and bake for 1 hour longer; the top will be golden brown.
Cool to room temperature on a rack.
Cover loosely and refrigerate for at least 6 hours; overnight is best.
For the strawberry sauce, if the strawberries are small, reserve 1 cup of the prettiest ones.
If they are large, slice enough to make 1 cup.
Set aside.
Place the remaining berries in a medium saucepan and crush with a potato masher.
Add the sugar, water, salt, and cornstarch.
Stir well with a heat- proof rubber spatula, and bring to a boil over medium heat, stirring constantly.
Reduce the heat to low and continue cooking, stirring constantly, for 2 minutes, or until the sauce is slightly thickened.
Remove from the heat and add the butter, lemon juice, and reserved berries.
Cool to room temperature, then refrigerate until chilled.(The sauce can be made a day ahead.)
To serve, run a small sharp knife around the edges of the cake to release the pastry and carefully remove the sides of the pan.
Rinse a knife in hot water, shake off the excess water, and slice.
Serve each portion with a spoonful of the strawberry sauce.
Refrigerate leftovers.

Apple Creme Brulee Cheesecake

Apple Creme Brulee Cheesecake

Ingredients:
1 1/2 cups graham cracker crumbs
2 1/2 tablespoons sugar 4-5 tablespoons melted butter
3 green apples, sliced into 1/4 in. slices
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 tablespoons heavy cream
1 pinch nutmeg
3 (8 ounce) packages cream cheese
1 1/4 cups sugar
2 teaspoons vanilla extract
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 cup sour cream (full fat)
1 tablespoon cornstarch or flour
4 large eggs 1
/4 cup brown sugar (for brulee topping)

Directions:

1. Preheat the oven to 325 degrees F.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs and the sugar.
4. Add 4 tablespoons of the butter and mix.
5. If the crumbs seem dry, add the last tablespoon of butter.
6. Press onto the bottom of the springform pan.
7. Press in an even layer.
8. Bake for 8 to 10 minutes.
9. The crust should be firm and golden.
10. Remove from the oven and let cool on a wire rack.
11. Cool the crust completely.
12. Once cooled, wrap the outside of the pan in a heavy duty piece of aluminum foil.
13. Apples:. Toss the apples with the lemon juice.
14. Melt the butter in a large skillet.
15. Add the apples and cook for 2 minutes, over medium heat, until the apples begin to soften.
16. Sprinkle with sugar and cook for an additional 2 to 3 minutes, until the apples soften further and begin to turn golden.
17. Add the cream and the nutmeg and lower the heat slightly.
18. Cook until the cream has been absorbed by the apples, about 10 minutes.
19. Transfer the apples to a plate and let cool completely.
20. Cheesecake.
21. In the bowl of your mixer, beat the cream cheese for a minute or two until it's smooth.
22. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes.
23. Add the vanilla extract, the salt, the cinnamon and the ginger and beat for another minute.
24. Add the sour cream and cornstarch and beat until blended, another minute or two.
25. Add the eggs, one at a time, scraping the sides of the bowl after each addition.
26. Preheat the oven to 350 degrees F.
27. Layer the apples over the cooled graham cracker crust.
28. Pour the prepared cheesecake filling over the apples.
29. Place the pan in a large, shallow roasting pan and add hot water to come about halfway up the side of the springform pan.
30. Carefully place the pan in the oven.
31. Bake for between 70 and 80 minutes, until only wobbly in middle.
32. Remove the cheesecake from the oven and from the water bath.
33. Peel off the aluminum foil layer and place on a rack to cool completely.
34. Once cool, place in the refrigerator to chill overnight.
35. Just before serving, sift brown sugar over top of cheesecake to lightly cover the entire surface.
36. Put the cheesecake under the broiler, melt the sugar to form a thin crust.

Brownie Pumpkin Cheesecake

Brownie Pumpkin Cheesecake

Ingredients:

1 (1 lb) box dark chocolate fudge brownie mix
1/4 cup water (or as called for on mix box)
1/2 cup vegetable oil (or as called for on mix box)
3 eggs (or as called for on mix box)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar 1/2 cup canned pumpkin
2 eggs 1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted

Directions:

1. Heat oven to 350 degrees F.
2. Spray 10" springform pan with cooking spray.
3. Make brownie batter as directed on box for basic recipe; spread in pan.
4. Bake 24 to 28 minutes.
5. Meanwhile in a large bowl beat cream cheese and sugar with electric mixer on medium speed until smooth and creamy.
6. Beat in pumpkin until well blended.
7. On low speed, beat in eggs 1 at a time, just until combined.
8. Stir in vanilla and pumpkin pie spice.
9. Reserve 1/2 cup of filling in small bowl.
10. Pour remaining filling over baked brownie base.
11. Stir melted chocolate in reserved filling; place chocolate in large resealable plastic bag.
12. Seal bag; cut off 1 corner of the bag.
13. Pipe filling onto cheesecake to make swirls or shapes as desired.
14. Bake 40-45 mins or until center is almost set.
15. Cool 30 minutes
16. Run knife around edge of pan to loosen cake.
17. Cool 30 mins longer.
18. Refrigerate at least 2 hours before serving.
19. Refrigerate leftovers.

Boston Cream Cheesecake

Boston Cream Cheesecake

Ingredients:

1 (18 ounce) box yellow cake mix
3 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla, divided
3/4 cup sour cream 3 eggs
2 ounces unsweetened chocolate squares
3 tablespoons milk
2 tablespoons butter or margarine
1 cup powdered sugar

Directions:

1. Grease bottom of 9-inch springform pan.
2. Prepare cake batter as directed on package; pour into prepared pan.
3. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.)
4. Cool.
5. Beat cream cheese, granulated sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Pour over cake layer in pan.
9. Bake at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.).
10. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.Place chocolate, milk and butter in medium microwavable bowl.
11. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute.
12. Stir until chocolate is completely melted.
13. Add powdered sugar and remaining 1 teaspoon vanilla; mix well.
14. Spread over cooled cheesecake.
15. Refrigerate 4 hours or overnight.

Strawberry Vanilla Cheesecake

Strawberry Vanilla Cheesecake

Ingredients:
2 cups graham crackers, crushed
1/2 teaspoon cinnamon
2 tablespoons sugar
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup whipping cream
3 cups strawberries (fresh or frozen)
1 tablespoon lemon juice
1/4 cup sugar (omit if using sweetened, frozen berries)
1 tablespoon cornstarch
2-3 drops red food coloring
1 cup berries (fresh or individually frozen, cleaned and hulled use whole or if preferred, cut into smaller pieces)

Directions:

1. Crush the graham crackers.
2. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan.
3. Press the mixture into a crust across the bottom of the pan and up the sides.
4. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
5. Make the topping.
6. Puree the strawberries in a blender with the lemon juice.
7. You should have about 1 1/2 cups of purée.
8. If you would like to remove the seeds, run the puree through a sieve.
9. Place the puree in a small saucepan.
10. Add the sugar, food coloring, and cornstarch.
11. Cook over medium heart, stirring often, until thickened and bubbly.
12. Set aside to cool.
13. Preheat the oven to 325 degrees.
14. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.
15. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth.
16. Do not over beat.
17. Pour one half of the cream cheese filling into the crust.
18. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce.
19. Refrigerate the remaining sauce.
20. Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
21. Let the cake cool in the pan on a wire rack for ten minutes.
22. Run a knife around the edge of the pan to loosen.
23. Remove the ring and let the cheesecake cool completely.
24. Refrigerate for several hours.
25. To serve, stir the berries into the remaining sauce and spoon over the cheesecake.